Cut chicken breasts into 5 equal strips, cut each zucchini into 8 equal slices. Combine sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally. Thread chicken and zucchini alternately on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center.